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Author Notes: I love the slight bitterness of radish leaves and this aioli is perfect as a dip for vegetables. or with fish or chicken. Spread it on toasted baguette rounds and top with sliced radishes and a little sea salt. - inpatskitchen

Makes about one cup

1cup chopped radish leaves (no stems)

1 large clove garlic

1/2teaspoon salt

1/2teaspoon Dijon mustard

1 room temperature egg

Juice of 1/2 lemon

1/2cup vegetable oil

1/4cup extra virgin olive oil

In the bowl of a mini food processor add the radish leaves, garlic, salt, Dijon, egg and lemon juice. Process until smooth.

Combine the two oils and with the processor running, slowly drizzle in to the processor utilizing the two teeny holes on the lid. Process until thick and then refrigerate to thicken further.